Crispy Smoked Kurobuta Pork Belly Tacos
If time permits, prepare and season the Kurobuta Pork Belly 1 day ahead. For easier slicing, cut the Kurobuta Pork Belly into ¾-1-inch cubes while very cold. Season all sides generously with SRF Perfect Pork Rub. Place in a zip-top bag or air-tight container with a lid and refrigerate overnight. *Note* The size is a smaller cut than traditional cubes for burnt ends.
When ready to cook, set the grill or smoker to 250°F.
Place the seasoned Kurobuta Pork Belly pieces on a metal cooling rack, for easy transferring on and off the grill, and so the pieces do not fall between the grill grates.
In a food-safe spray bottle, mix the apple juice and apple cider vinegar.
Place the rack directly on the grill grates, close the lid and smoke for 30 minutes.
Open the grill and spritz the pork belly with the apple juice mixture. Close the lid and continue to cook, spritzing every 25-30 minutes until the pork is cooked through, outside is crispy, mahogany in color, and the internal temperature is 200°F, 2 ½-3 hours.
Remove the rack of pork belly from the grill.
Warm the serrano-orange glaze and place in a large bowl. Add the pork belly and toss to coat with the glaze.
Assemble the tacos. Warm or grill the corn tortillas, and top with shredded cabbage, a few pieces of glazed pork belly, easy pickled red onions, cilantro, as desired. Enjoy!
Serrano-Orange Glaze
Prepare the serrano pepper. Place the whole serrano on a cutting board, and pierce the skin 2-3 times with the tip of a sharp knife, or for more heat, slice the pepper, discarding the stem.
In a small non-reactive saucepot, add the orange zest, orange juice, the serrano pepper, honey, vinegar, and salt. Stir to combine and simmer gently over medium-low heat for about 15 minutes, until volume has reduced by half.
Strain the glaze, and discard the serrano pepper and zest (yield about 1/2 cup strained glaze).
If making in advance, let cool to room temperature, and transfer to a jar or container with a lid, and refrigerate until ready to use.
Easy Pickled Red Onions
In a jar with a lid, or other heat-safe glass or ceramic container with a lid, add the thinly sliced red onions.
In a microwave safe bowl or glass measuring cup, add the vinegar, sugar, salt, and peppercorns. Microwave for 30 seconds and stir until the sugar and salt have dissolved.
Add 1 cup of water to the vinegar mixture and warm for 30-60 seconds in the microwave. Carefully pour the mixture over the onions and let sit at room temperature for 30-60 minutes.
Cover and refrigerate for at least 2 hours before serving. The onions will turn a bright pink color. For best flavor, keep refrigerated and use within 3-5 days.
